Millton, Te Arai Chenin Blanc 2017

The grapes hand-harvested and selected. On the crush pad, the stems are discarded as these grapes give up their juice very easily during the long slow press cycle. The juice is collected together and allowed to settle for only a short time as the Milltons wish to keep the fine sediments, for it is here that all the nutrients lie to satisfy a well-behaved fermentation. The fermentation and maturation take place in demi-muids (large 600-litre oak barrels) and stainless steel tanks. The wine matures in these vessels over time, and without the obtrusion of oak tannins, which would otherwise disrespect the subtle fruit aromas.

Founded by James and Annie Millton in Gisborne back in 1984, Millton Vineyards was New Zealand’s first fully organic and biodynamic estate.

In 1984 James and Annie Millton established The Millton Vineyard on the banks of the Te Arai River near
Manutuke, where the early settlers first planted grapevines in 1871. This region is situated on the East Coast of the North Island of New Zealand in the wine appellation of Gisborne.

Originally Annie’s father, Mr John Clark, had developed vineyards on his estate at ‘Opou’ in Manutuke during the late 1960's. James and Annie returned to Gisborne after experience gained in the famous wine regions of France and Germany including Champagne Bollinger, Maison Sichel in Bordeaux and Weingut Kurstner in Rheinhessen. By 1983 they had extensively researched and replanted major parts of the families’ grape growing business, before establishing The Millton Vineyard in 1984.